Honestly, this spaghetti with meatballs recipe is a total game-changer – juicy beef meatballs swimming in a rich slow-simmered tomato sauce that’s been bubbling away forever, all tossed with perfectly cooked pasta. Trust me, it’s the kind of classic spaghetti and meatballs that’ll make your dinner guests think you’ve been cooking all day (even though this authentic meatball recipe is not actually that hard!). It’s my go-to easy spaghetti dinner when I need to impress without stressing.
Tips from Webhealthy
- Slightly wet hands = no meat sticking to your fingers when rolling traditional Italian meatballs
- Don’t crowd the pan when browning those bad boys
- The secret to perfect spaghetti and meatballs is letting the sauce bubble away super low and slow – no rushing this step!
- Hang onto some of that starchy pasta water before draining – total lifesaver
- Freeze extra meatballs for those nights when cooking feels like too much work
Recipe Variations
- Watching your calories? Swap in ground turkey or chicken for your homemade meatball recipe.
- Mushrooms in the sauce = mind-blowing umami goodness.
- Throw in a handful of spinach right before serving for some token vegetables.
- Half regular pasta, half zoodles if you’re trying to make your Italian-American comfort food recipes a bit healthier.
- Like it spicy? Double the red pepper or shake in some hot sauce.
My Personal Touch
I’m not even gonna lie – I always sneak a tablespoon of butter into the sauce at the end. It makes everything super silky and rich. Also, garlic bread is non-negotiable at my house – you need something to mop up every last drop of that sauce! When I’m feeling extra, I’ll chop up some roasted red peppers and toss them in too.
Nutrition Facts
Per Serving (if you’re into that sort of thing):
- Calories: 680
- Protein: 36g
- Carbs: 62g
- Fat: 32g
- Fiber: 5g
- Sodium: 720mg
Craving more pasta goodness? Check out my Fettuccine Carbonara (it’s legit amazing) or level up your sauce game with this Classic Marinara recipe. Not feeling the red sauce vibe? My Grilled Chicken Piccata is killer with pasta too!
Spaghetti and Meatballs
Ingredients
For the Meatballs
- 1 lb ground beef Can substitute with ground turkey or chicken for a healthier option.
- 1 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp pepper
For the Sauce
- 2 cups crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tsp olive oil
- 1 tsp red pepper flakes Adjust for spice preference.
- 1 tsp dried oregano
- 1 tsp sugar To balance acidity.
For the Pasta
- 12 oz spaghetti Can substitute half with zoodles for a healthier twist.
For Serving
- to taste parmesan cheese, grated For topping.
- to taste fresh basil, chopped For garnish.
Instructions
Preparation
- In a bowl, combine ground beef, breadcrumbs, egg, salt, and pepper. Mix until well incorporated and form into balls.
- In a large skillet, heat olive oil over medium heat and brown the meatballs on all sides. Remove and set aside.
Sauce Cooking
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion is translucent.
- Stir in crushed tomatoes, red pepper flakes, oregano, and sugar. Bring to a simmer.
- Add the meatballs back into the sauce, cover, and let simmer on low heat for about 1.5 hours.
Cooking Pasta
- Cook spaghetti according to package instructions. Reserve some pasta water before draining.
Assembly
- Toss the spaghetti with the sauce and meatballs. Add reserved pasta water as needed.
- Serve with grated parmesan cheese and fresh basil on top.
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